Tag Archives: Per Se

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In May 2009 Robert De Niro’s opened Locanda Verde, top chef Andrew Carmellini in the kitchen. As reported on New York Restaurants web page in 2009 Robert De Nero said the following.

How many restaurants are you invested in? I don’t know … 23, 24, 25. Almost twenty Nobus around the world; Ago in L.A., Florida, Las Vegas; Tribeca Grill; and now this, Locanda Verde. We spent a lot of time figuring out that name. With Italian restaurants, it’s hard because there’s so many. Somebody’s gonna come out of the woodwork and say you stole it. Do you read your restaurant reviews? Well, I don’t read everything. But I did read that one. Does having a celebrity name attached help or hurt? It can be not such a good thing because they say, “Well, you know, they just want to open a restaurant, it’s a vanity thing.” The food has to really stand on its own. Do you consider yourself a foodie? I’m not a foodie, but I like good food. I have a good appetite. I’m always curious about food from different countries, different cultures. You go to a hotel and all of a sudden they’re giving you Western-style stuff, and I say, “I didn’t come here for this. Where’s the local stuff?” What food trend do you hate? One thing that bothers me: You go to a place, and there’s a signature dish, and there’s a new chef or something—and all of sudden, you say, what happened to the thing that was there for all these years? It was a great thing, and if it wasn’t broke, it shouldn’t have been fixed. Speaking of Andrew, what do you look for in a chef? Well, Nobu—he’s an original. Sometimes you can’t even put your finger on it. The way it looks, the way they put it all together. That’s what I feel about Andrew. What food can’t you live without? Sashimi. Where did you eat last night? Well, I ate at a terrific restaurant, Per Se. It was lunch actually. That’s a beautiful restaurant. Do you have any guilty pleasures? Sometimes peanut butter. Even peanut butter and jelly. Rarely.

For the sashimi, arrange the fish slices on a plate and cover with cling film. Place into the freezer to chill for 8-10 minutes, then remove and sprinkle over the salt and oil.

For the dressing, heat the oil in a pan and gently fry the onion, ginger and chilli for 2-3 minutes, or until softened. Stir in the Tabasco and soy sauce and cook for 3-4 minutes, or until the liquid has reduced by half.

To serve, spoon the dressing around the plate of sashimi and garnish with a sprig of fresh dill and the sliced chilli.

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